14 Easy Mini Meatloaf Muffins Made in a Muffin Tin for Individual Portions

Meatloaf muffins are an easy option when you want individual portions without extra fuss. They bake in a muffin tin so each one cooks evenly and you can freeze extras for later. This roundup includes 14 different versions made with everyday ingredients. Most take about 30 minutes from start to finish and pair well with simple sides. You will find ideas for classic flavors as well as a few lighter or kid friendly twists.

Helpful Tips Before You Start

These tips help the mini meatloaves cook evenly and release cleanly from the tin.

Grease the Tin Well

Brush each cup with oil or use a nonstick spray. This step keeps the muffins from sticking after baking.

Mix the Meat Gently

Stir the ingredients just until combined. Extra mixing can make the texture dense.

Use a Scoop for Portions

Fill the cups with an ice cream scoop or measuring cup. Even amounts help all the muffins finish at the same time.

Set the Tin on a Sheet Pan

Place the muffin tin on a baking sheet before it goes in the oven. The pan catches any drips that bubble over.

Check the Internal Temperature

Pull the muffins when a thermometer reads 160 degrees in the center. They stay juicy without drying out.

BBQ Bacon Mini Meatloaf Muffins

These BBQ Bacon Mini Meatloaf Muffins pack smoky bacon bits and tangy barbecue flavor into neat individual portions. They make a good choice for weeknight meals or casual gatherings where everyone wants their own serving. The muffins turn out tender inside with a lightly crisp top from the bacon and sauce.

Each one delivers a balanced mix of savory beef and sweet-smoky notes without needing extra sides to feel complete. The muffin tin keeps the portions uniform and the cleanup simple.

BBQ Bacon Mini Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 6 slices bacon
• 1/2 cup BBQ sauce, divided
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

fremgangsmåte

 

• Preheat the oven to 375°F and lightly coat a 12-cup muffin tin with cooking spray.
• Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
• In a mixing bowl combine the ground beef, crumbled bacon, 1/4 cup BBQ sauce, breadcrumbs, egg, onion, garlic powder, salt, and black pepper. Mix just until evenly blended.
• Divide the mixture evenly among 8 muffin cups and press down gently to fill each one.
• Brush the tops of each muffin with the remaining 1/4 cup BBQ sauce.
• Bake for 20 to 25 minutes until the internal temperature reaches 160°F. Let the muffins rest in the tin for 5 minutes before removing.

merknader

Cook and crumble the bacon a day ahead to cut down on active time. Add an extra spoonful of BBQ sauce on top right after baking for a glossy finish. Leftovers reheat well in a 350°F oven for 8 minutes to keep the edges crisp.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Skillet, Mixing Bowl

Italian Herb Mini Meatloaf Muffins with Mozzarella

These mini meatloaf muffins bring classic Italian flavors to a simple weeknight meal. The mix of herbs and garlic gives each portion a savory taste, while the mozzarella adds a melty finish on top. They work well for family dinners or meal prep since they cook quickly in a muffin tin and portion out easily.

They also make a good choice for lunches or casual gatherings when you want something hearty but not too heavy. The texture stays moist inside with a lightly browned top from the oven.

Italian Herb Mini Meatloaf Muffins with Mozzarella

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 1/4 cup milk
• 2 tablespoons Italian seasoning
• 1 teaspoon minced garlic
• 1/2 cup finely chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Italian seasoning, garlic, onion, salt, and black pepper. Stir in half of the mozzarella.
• Divide the mixture evenly among the 12 muffin cups, pressing it down gently.
• Spoon a small amount of marinara sauce over each muffin and sprinkle the remaining mozzarella on top.
• Bake for 20 to 25 minutes until the meat reaches 160°F internally and the cheese has melted.
• Let the muffins rest in the tin for 5 minutes before removing them.

merknader

Use a cookie scoop to portion the meat mixture evenly so the muffins bake at the same rate. If you want a stronger herb flavor, add an extra teaspoon of Italian seasoning to the mix. Leftovers store well in the fridge for three days and reheat nicely in the microwave or oven at 350°F.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Muffin Tin

Mexican Taco-Spiced Mini Meatloaf Muffins

These mini meatloaf muffins pack taco flavors into easy individual servings. They make a great choice for taco night without the mess of shells. The ground beef stays moist from the salsa, while the taco seasoning gives each bite a warm, spiced taste.

Mexican Taco-Spiced Mini Meatloaf Muffins

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 2 tablespoons taco seasoning mix
• ½ cup plain breadcrumbs
• 1 large egg
• ½ cup shredded cheddar cheese, divided
• ¼ cup salsa
• 2 tablespoons chopped fresh cilantro
• ½ cup sour cream, for serving

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease 8 cups of a muffin tin.
• In a mixing bowl, combine the ground beef, taco seasoning mix, breadcrumbs, egg, half the cheddar cheese, and salsa. Stir until evenly mixed.
• Divide the meat mixture evenly into the 8 prepared muffin cups and press down lightly to shape.
• Bake for 20 minutes until the meat is cooked through.
• Sprinkle the remaining cheddar cheese over the tops and return to the oven for 2 minutes until the cheese melts.
• Remove from the oven, let rest for 3 minutes, then garnish with cilantro and serve with sour cream on the side.

merknader

Swap the breadcrumbs for crushed tortilla chips if you want more crunch in the texture. Leftovers store well in the fridge for up to three days and reheat quickly in the microwave without drying out.

Course: Main Course
Cuisine: Mexican
Equipment: Muffin Tin, Mixing Bowl

Greek Feta Spinach Mini Meatloaf Muffins

These mini meatloaf muffins bring bright Mediterranean flavors to a simple weeknight meal. The combination of spinach and feta keeps the meat moist while adding a tangy, slightly salty note that pairs well with the herbs. They work nicely for family dinners or packing into lunch containers since each portion cooks evenly in the muffin tin.

The texture stays tender inside with a light crust on the edges. Spinach adds color without overpowering the meat, and the feta melts just enough to create small pockets of flavor throughout.

Greek Feta Spinach Mini Meatloaf Muffins

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 10 ounces frozen spinach, thawed and squeezed dry
• 3/4 cup crumbled feta cheese
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
• Place the ground turkey in a large bowl. Add the squeezed spinach, 1/2 cup of the feta, breadcrumbs, egg, oregano, garlic powder, salt, and pepper.
• Mix with your hands or a spoon until the ingredients are evenly combined, but avoid overworking the meat.
• Divide the mixture evenly among 8 muffin cups, pressing it down gently to fill each one.
• Sprinkle the remaining 1/4 cup feta over the tops of the muffins.
• Bake for 22 to 25 minutes until the internal temperature reaches 165 degrees. Let them rest in the tin for 5 minutes before removing.

merknader

Squeeze the spinach very well so the muffins do not turn soggy. If you prefer a milder onion flavor, add 2 tablespoons of finely minced onion to the mix. These reheat well in a 350-degree oven for 8 minutes and pair nicely with a simple cucumber yogurt sauce on the side.

Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Tin, Mixing Bowl

Teriyaki Pineapple Mini Meatloaf Muffins

These mini meatloaf muffins bring sweet and savory flavors together in one easy pan. The pineapple adds natural moisture while the teriyaki sauce creates a light glaze on top. They work well for weeknight dinners or lunch boxes because each portion cooks evenly in the muffin tin.

The finished muffins stay tender with a slight caramelized edge from the sauce. Serve them alongside rice or steamed vegetables for a complete meal.

Teriyaki Pineapple Mini Meatloaf Muffins

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup teriyaki sauce, plus 2 tablespoons for brushing
• 1/2 cup finely diced pineapple
• 1/4 cup minced onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped green onions

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground beef, panko breadcrumbs, egg, 1/4 cup teriyaki sauce, diced pineapple, minced onion, garlic, salt, and black pepper.
• Mix the ingredients with your hands until evenly combined but do not overwork the meat.
• Divide the mixture evenly among the muffin cups, pressing it down gently to fill each cup.
• Brush the tops of each muffin with the remaining 2 tablespoons of teriyaki sauce.
• Bake for 22 to 25 minutes until the internal temperature reaches 160 degrees.
• Remove from the oven and let the muffins rest in the tin for 5 minutes before removing.
• Sprinkle with chopped green onions before serving.

merknader

Use fresh pineapple instead of canned for the best texture and less excess liquid. If the mixture feels too wet, add an extra tablespoon of panko before filling the tin. Leftovers reheat well in a 350-degree oven for 8 minutes to restore the glaze.

Course: Main Course
Cuisine: Asian
Equipment: Muffin tin, Mixing bowl, Pastry brush

Buffalo Chicken Mini Meatloaf Muffins

These muffins bring bold buffalo flavor to a simple weeknight meal. They work well for game day snacks or quick family dinners when you want something different from plain chicken. The ground chicken stays moist while the celery gives a light crunch and the blue cheese adds a tangy finish.

The spicy sauce blends right into the meat so every bite has consistent heat without needing extra drizzles after baking.

Buffalo Chicken Mini Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup buffalo sauce
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 cup diced celery
• 1/4 cup crumbled blue cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground chicken, 1/4 cup of the buffalo sauce, breadcrumbs, egg, celery, blue cheese, garlic powder, salt, and pepper.
• Mix with your hands until the ingredients are evenly distributed but the mixture still feels loose.
• Divide the mixture evenly among the 12 muffin cups, pressing it down gently to fill each cup.
• Spoon the remaining 1/4 cup buffalo sauce over the tops of the muffins.
• Bake for 20 to 25 minutes until the internal temperature reaches 165 degrees.
• Let the muffins rest in the tin for 5 minutes before removing them.

merknader

These muffins hold their shape best when you avoid packing the mixture too tightly in the tin. Leftovers reheat nicely in a 350-degree oven for 10 minutes to keep the edges from turning soggy. For milder flavor, choose a medium buffalo sauce instead of hot.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl

Mushroom Swiss Mini Meatloaf Muffins

These mini meatloaf muffins combine ground beef with earthy mushrooms and melted Swiss cheese for a comforting meal that feels a little special. They work well for busy weeknights when you want something hearty but portioned out for easy serving. The texture stays tender inside with a lightly browned top, and the mushrooms add moisture without extra sauce.

Mushroom Swiss Mini Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces mushrooms, finely chopped
• 1 cup shredded Swiss cheese, divided
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
• Heat a skillet over medium heat and cook the mushrooms and onion for 5 to 6 minutes until the liquid evaporates and the vegetables soften. Let the mixture cool for a few minutes.
• In a large bowl, combine the ground beef, cooled mushroom mixture, 1/2 cup of the Swiss cheese, breadcrumbs, egg, Worcestershire sauce, garlic, thyme, salt, and pepper. Mix gently with your hands until just combined.
• Divide the mixture evenly among the muffin cups, pressing it down lightly to fill each one.
• Bake for 20 minutes, then remove the tin from the oven and sprinkle the remaining 1/2 cup of Swiss cheese over the tops.
• Return to the oven and bake 5 more minutes until the cheese melts and the internal temperature reaches 160 degrees. Let the muffins rest for 5 minutes before serving.

merknader

Sautéing the mushrooms first removes excess moisture so the muffins do not turn soggy. For the best melt, use shredded Swiss rather than slices. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the cheese from getting rubbery.

Course: Main Course
Cuisine: American
Equipment: Muffin tin, Skillet, Mixing bowl

Korean Gochujang Mini Meatloaf Muffins

These mini meatloaf muffins pack the bold flavors of Korean cuisine into easy individual portions. Gochujang brings a balanced spicy and savory note that makes the meat stand out without overpowering it. They fit well for weeknight dinners or simple meal prep when you want something different from plain meatloaf.

The muffins turn out tender with a slight glaze on top from the sauce ingredients. The portion size keeps them practical for plating with rice or vegetables.

Korean Gochujang Mini Meatloaf Muffins

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Rett Main Course

Kategori Korean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/4 cup gochujang
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 green onions, finely chopped
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1 tbsp honey
• 1 tsp sesame seeds

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
• In a large mixing bowl, combine the ground beef, gochujang, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, and honey.
• Mix the ingredients by hand until evenly combined, but avoid overworking the meat.
• Divide the mixture evenly among the 12 muffin cups, pressing it down gently to fill each cup.
• Sprinkle the sesame seeds over the tops of the muffins.
• Bake for 22 to 25 minutes until the internal temperature reaches 160°F.
• Remove from the oven and let the muffins rest in the tin for 5 minutes before serving.

merknader

For milder heat, reduce the gochujang to 2 tablespoons and add an extra teaspoon of honey. These muffins reheat well in a 350°F oven for 8 minutes if made ahead. Serve them over steamed rice with quick-pickled vegetables to balance the spice.

Course: Main Course
Cuisine: Korean
Equipment: Mixing Bowl, Muffin Tin, Oven

Turkey Cranberry Mini Meatloaf Muffins

These mini meatloaf muffins combine ground turkey with cranberry sauce for a sweet and savory twist that feels both comforting and seasonal. They work well for weeknight dinners or holiday gatherings when you want individual portions without extra fuss. The texture stays moist inside with a lightly browned top, and the cranberry adds a bright note that balances the herbs.

Turkey Cranberry Mini Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/3 cup cranberry sauce, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly coat a 12-cup muffin tin with cooking spray.
• In a large bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, 3 tablespoons of the cranberry sauce, Worcestershire sauce, thyme, salt, and pepper. Mix gently with your hands until the ingredients are evenly distributed.
• Divide the mixture evenly among 8 muffin cups, pressing it down lightly to fill each one.
• Spoon the remaining cranberry sauce over the top of each muffin, spreading it into a thin layer.
• Bake for 25 minutes until the internal temperature reaches 165 degrees and the tops look set.
• Let the muffins rest in the tin for 5 minutes before removing them to serve.

merknader

Use leftover homemade cranberry sauce if you have it, as the chunkier texture clings better to the tops. These muffins reheat well in a 300-degree oven for 10 minutes, which keeps the edges from drying out. For a stronger herb flavor, swap the dried thyme for 1 tablespoon of fresh chopped sage mixed into the turkey.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl

Cheeseburger Mini Meatloaf Muffins

These mini meatloaf muffins bring the classic cheeseburger flavors into a simple weeknight meal. They bake quickly in a muffin tin and give everyone their own portion with melted cheese inside and on top. The result is a juicy, savory bite that feels like a burger without the bun.

This version works well for family dinners or casual gatherings when you want something hearty but easy to portion. The mix of beef, cheese, and burger condiments creates a familiar taste with a tender texture from the oven bake.

Cheeseburger Mini Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup shredded cheddar cheese, divided
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced onion
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons ketchup, for topping

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground beef, 3/4 cup of the cheddar cheese, breadcrumbs, egg, onion, 2 tablespoons ketchup, mustard, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined.
• Divide the mixture evenly among the 12 muffin cups, pressing it down lightly.
• Bake for 20 minutes. Remove the tin from the oven and top each muffin with a small spoonful of the remaining ketchup and the rest of the cheddar cheese.
• Return to the oven and bake for 5 more minutes until the cheese melts. Let the muffins rest for 5 minutes before serving.

merknader

Use the remaining cheese right after the first bake so it melts smoothly over the ketchup. If you want a stronger pickle flavor, stir a tablespoon of relish into the meat mix before baking. Leftovers reheat well in a 350-degree oven for 8 minutes to keep the cheese from drying out.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl

Thai Basil Mini Meatloaf Muffins

These Thai Basil Mini Meatloaf Muffins pack plenty of fresh herb flavor into each small portion. The combination of ground meat and Thai basil gives a savory, aromatic result that feels lighter than classic meatloaf while still staying filling.

They suit quick weeknight meals or meal prep sessions when you want something easy to portion and reheat. The muffins turn out tender inside with a slight crust on top from baking in the tin.

Thai Basil Mini Meatloaf Muffins

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Rett Main Course

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1 cup fresh Thai basil leaves, finely chopped
• 3 garlic cloves, minced
• 1 small shallot, minced
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 teaspoon chili flakes
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin.
• Place the ground pork in a large mixing bowl. Add the chopped Thai basil, minced garlic, minced shallot, fish sauce, oyster sauce, egg, panko breadcrumbs, chili flakes, and black pepper.
• Mix everything together with your hands or a spoon until the ingredients are evenly distributed but the meat is not overworked.
• Divide the mixture evenly among the 12 muffin cups, pressing it down gently to fill each cup.
• Bake for 22 to 25 minutes until the internal temperature reaches 160°F and the tops are lightly browned.
• Remove the tin from the oven and let the muffins rest for 5 minutes before lifting them out.

merknader

Fresh Thai basil is essential here. Dried basil will not deliver the same bright flavor. Leftovers keep well in the fridge for three days and reheat best in a 350°F oven for about 8 minutes to restore some crisp edges. Serve alongside steamed jasmine rice and sliced cucumbers for a complete meal.

Course: Main Course
Cuisine: Thai
Equipment: Muffin Tin, Mixing Bowl, Oven

Jalapeño Popper Mini Meatloaf Muffins

These muffins bring the bold flavors of jalapeño poppers into a simple meatloaf format. The cream cheese keeps the meat tender while the peppers and cheese add a spicy, melty bite that works well for weeknight dinners or casual gatherings.

The texture stays juicy inside with a lightly crisp top from the cheese. Each muffin gives an individual portion that feels fun without extra fuss.

Jalapeño Popper Mini Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 4 ounces cream cheese, softened
• 2 jalapeños, finely diced
• 1 cup shredded cheddar cheese, divided
• 4 slices bacon, cooked and crumbled
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 12 thin jalapeño slices for topping

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground beef, breadcrumbs, egg, softened cream cheese, diced jalapeños, half the shredded cheddar, crumbled bacon, garlic powder, salt, and black pepper. Mix until evenly blended.
• Divide the mixture evenly among the 12 muffin cups, pressing it down gently to fill each one.
• Top each muffin with a thin jalapeño slice and a sprinkle of the remaining cheddar cheese.
• Bake for 22 to 25 minutes until the internal temperature reaches 160°F and the cheese on top is melted and lightly browned.
• Let the muffins rest in the tin for 5 minutes before removing them to serve.

merknader

Use gloves when dicing the jalapeños to avoid skin irritation. If the mixture feels too sticky while shaping, wet your hands slightly. Leftovers reheat well in a 350°F oven for 8 minutes to keep the cheese from drying out.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin

Swedish-Style Mini Meatloaf Muffins with Gravy

These Swedish-style mini meatloaf muffins capture the cozy flavors of traditional Swedish meatballs in a simple muffin tin format. They work well for weeknight dinners when you want a filling meal that feels familiar but takes little hands-on time. The meat stays tender inside with a light crust on the edges, and the warm spice note sets them apart from basic meatloaf.

The gravy brings everything together with a creamy, savory finish that soaks into the muffins nicely. This version keeps portions neat and makes plating straightforward for family meals or small gatherings.

Swedish-Style Mini Meatloaf Muffins with Gravy

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Rett Main Course

Kategori Swedish

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 small onion, finely diced
• 1 large egg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1/4 cup heavy cream

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin. In a large bowl, combine the ground beef, breadcrumbs, milk, onion, egg, allspice, salt, and pepper. Mix with your hands or a spoon until the ingredients are evenly distributed.
• Divide the mixture evenly among 8 muffin cups, pressing it down gently to fill each one. Place the tin in the oven and bake for 20 to 25 minutes, until the muffins reach an internal temperature of 160 degrees.
• While the muffins bake, make the gravy. Melt the butter in a skillet over medium heat. Whisk in the flour and cook for one minute until it turns lightly golden.
• Slowly pour in the beef broth while whisking to avoid lumps. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens. Stir in the heavy cream and let it heat through for another minute. Season with a pinch of salt and pepper if needed.
• Remove the muffins from the oven and let them rest for 5 minutes. Serve them warm with the gravy spooned over the top.

merknader

For the smoothest gravy, add the broth in a slow stream while whisking without stopping. These muffins reheat well in a covered skillet with a splash of broth to keep the gravy from thickening too much. If you want a slightly lighter version, swap half the beef for ground pork.

Course: Main Course
Cuisine: Swedish
Equipment: Muffin Tin, Large Mixing Bowl, Skillet

Hawaiian Ham Pineapple Mini Meatloaf Muffins

These mini meatloaf muffins bring a sweet and savory twist to a classic weeknight meal. The mix of ground beef, diced ham, and pineapple creates juicy portions with a hint of tropical flavor that feels special without extra effort. They work well for family dinners, lunch boxes, or make-ahead meals when you want individual servings that reheat easily.

Hawaiian Ham Pineapple Mini Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1 cup diced cooked ham
• ½ cup crushed pineapple, well drained
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup finely diced onion
• ¼ cup barbecue sauce
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 12 small pineapple chunks for topping

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground beef, diced ham, crushed pineapple, breadcrumbs, egg, onion, barbecue sauce, garlic powder, salt, and pepper. Mix with your hands or a spoon until evenly blended.
• Divide the mixture evenly among the 12 muffin cups, pressing it down gently to fill each one.
• Press one small pineapple chunk into the top of each mini meatloaf.
• Bake for 22 to 25 minutes until the internal temperature reaches 160°F and the tops look lightly browned.
• Remove from the oven and let the muffins rest in the tin for 5 minutes before serving.

merknader

Drain the crushed pineapple very well before mixing so the meatloaves hold their shape. If you like extra glaze, brush a little more barbecue sauce on top during the last five minutes of baking. Leftovers store well in the fridge for three days and reheat nicely in the microwave or a 350°F oven.

Course: Main Course
Cuisine: American
Equipment: Muffin tin, Mixing bowl, Oven